Enzymatic fingerprinting of isomalto/malto-polysaccharides

P.H. van der Zaal, C.E. Klostermann, H.A. Schols, J.H. Bitter, P.L. Buwalda*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)


In this study, we present an enzymatic fingerprinting method for the characterization of isomalto/malto-polysaccharides (IMMPs). IMMPs are produced by the modification of starch with the 4,6-α-glucanotransferase (GTFB) enzyme and consist of α-(1→4), α-(1→6) and α-(1→4,6) linked glucoses. Enzymes were used separately, simultaneously or in successive order to specifically degrade and/or reveal IMMP substructures. The enzymatic digests were subsequently analysed with HPSEC and HPAEC to reveal the chain length distribution (CLD) of different IMMP substructures. The presence of amylose in the substrate resulted in the formation of linear α-(1→6) linked glycosidic chains (13.5 kDa) in the former amylopectin fraction. The length of these chains indicates that GTFB transferase activity on amylopectin is more likely to elongate single amylopectin chains than to provide an even distribution. Enzymatic fingerprinting also revealed that the GTFB enzyme is capable of introducing large (20 kDa) linear α-(1→6) linked glycosidic chains in the α-glucan substrate.

Original languageEnglish
Pages (from-to)279-286
JournalCarbohydrate Polymers
Publication statusPublished - 1 Feb 2019


  • 4,6-α-glucanotransferase
  • Glucanohydrolase
  • Starch
  • Substructure analysis
  • α-glucan


Dive into the research topics of 'Enzymatic fingerprinting of isomalto/malto-polysaccharides'. Together they form a unique fingerprint.

Cite this